Where to buy fresh roasted coffee beans or ground powder Coffee #BAE

A coffee bean is the seed of a coffee cherry that has matured. Coffee beans are then processed and dried. Coffee beans are green in color and have a beany aroma before roasting. It is interesting to note that green coffee beans do not smell like coffee at all. There are 800 to 1000 different aroma compounds developed when coffee is roasted. These compounds give coffee its flavor. Depending on the type of roast, light or dark, the temperature is raised gradually from 180 to 250 °C and heated for anywhere between 7 to 20 minutes. During roasting, beans release steam, carbon dioxide, carbon monoxide, and other volatile compounds.

As mentioned, coffee has so many flavors, aromas and tastes, so bringing them out perfectly is a technique. Its wonderful process to enhance coffee flavors is known as roasting . If roasting is done the right way, you will get the finest coffee in your cup. There are so many factors which affect like water in beans, surrounding temperature, humidity. We provide unique blends and our professional roaster makes flavorful and balanced coffee. We want to give you the best coffee taste which you want to drink daily. For this we roast premium quality coffee beans and blend them perfectly to give you a flavorful cup.

Roasting stages:

There are three main stages in roasting: drying stage, browning stage and development stage or roasting stage.

1. DRYING STAGE

Coffee beans have a humidity of 8 to 12 percent. We need to dry it before roasting starts. The drying stage typically lasts 4–8 minutes with a traditional drum roaster. The temperature at the end of the drying stage is typically 160 ?C. Especially with drum roasters, you need to be careful not to burn the beans by having too much heat at the start.

2. BROWNING STAGE

At 160 oC, the coffee starts to smell like toasted bread and hay. This is when the aroma precursors are starting to convert to aroma compounds.

At the browning stage, the Maillard reaction is responsible for browning. In the Maillard reaction, reducing sugars and amino acids react to make hundreds of different aroma and color compounds known as melanoids. This is the stage when the roast naturally slows down – and some roastmasters also want to slow it down – to ensure flavour development. As the coffee reaches the end of the browning stage, it begins to pop. This is called the first crack and the development stage starts.

3. DEVELOPMENT OR ROASTING STAGE

During the development stage, the reaction becomes exothermic and the coffee cracks. During the drying and browning stages the bean collects energy that makes the coffee explode. Development time is when the desirable aroma compounds develop. If we do not slow down the roast at the development stage, we easily get smoky coffee and the flavour is too sharp.

While shopping, choosing the right roast might be confusing, but there are four main roast categories to consider:

•  Light Roast
•  Medium Roast
•  Medium - Dark Roast
•  Dark Roast

However, the ideal roast is a personal taste that is affected and defined by one’s own choices and preferences

We roast 100% Arabica specialty-grade coffee with the highest quality ingredients and professional roasting. We source it locally and provide delicious, superior coffee globally.

Roasting and making coffee is our passion. At BAE we blend 100% Arabica coffee beans. They are high quality beans with a great taste and aroma. Before purchasing it we test it, take samples to check taste ,aroma and also check for defects in it. This is to ensure the finest premium quality beans are selected for you.

You might wonder where you can get the freshly roasted coffee near you!
That's why we roast coffee daily. Every day our roasters master roast coffee. We pack and ship orders the same day so our customers like you get fresh coffee. Our specialty is roasting coffee in small patches and not keeping roasted coffee in our warehouse.

Definitely you will fall in love with our exotic flavorful coffee which makes you feel fresh and also gives you a source of energy.



To summarize:

• Green coffee beans do not smell like coffee at all. When roasted, 800 to 1000 different aroma compounds are developed, giving coffee its flavor.
  
  
• Coffee has many flavors, aromas and tastes, so bringing them out perfectly is a technique. Our professional roaster makes flavorful and balanced coffee, so you can drink it daily.
  
  
• We need to dry the coffee beans before roasting starts, and the temperature at the end of the drying stage is typically 160 0C.
  
  
• At 160 oC, the coffee starts to smell like toasted bread and hay. The Maillard reaction is responsible for browning, and the roast naturally slows down to ensure flavour development.
  
  
• During the development stage, the coffee cracks and collects energy that makes the bean explode. Development time is when desirable aroma compounds develop.
  
  
• While shopping, choosing the right roast might be confusing. However, there are four main roast categories to consider: light roast, medium roast, medium-dark roast, and dark roast. At Coffee #BAE blends 100% Arabica coffee beans.

We roast coffee daily and pack and ship orders the same day so you get fresh coffee.